Time 3h30m Yield 4 Number Of Ingredients 15 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease pint jars with 1 tablespoon shortening. Soak raisins in hot water until plump, about 10 minutes. Drain. Combine sugar, 1 cup shortening, and eggs in a large bowl; beat with an electric mixer until creamy. Beat in raisins. Add flour, cinnamon, baking soda, salt, and baking powder; beat until blended. Fold zucchini, walnuts, and vanilla extract into the batter. Divide batter among greased jars, filling each one 2/3 full. Arrange jars on a rimmed baking sheet. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Turn off oven, keeping jars inside. Remove jars one at a time from the oven using oven mitts; trim off excess cake, wipe rims, and screw on lids. Place jars several inches apart on a cloth-covered or wood surface and let cool completely, about 2 hours. Store jars in the refrigerator.
Time 1h15m Yield 6 Zucchini Breads, 6 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 325°. In large bowl cream sugar and oil with electric mixer. Add eggs and mix well. Add water and vanilla and mix well. Place dry ingredients in a separate large bowl and blend with a whisk. Add creamed ingredients to dry ingredients and mix with whisk and spoon. Pour one cup of batter into prepared jars. Do not use more than one cup or batter will overflow and jar will not seal. Place jars evenly spaced on a cookie sheet. Place in a pre-heated 325° oven for 55- 60 minutes, or until a toothpick inserted in center comes out clean. Remove jars from oven one at a time keeping remaining jars in oven. Working quickly, wipe rim, place lid and ring on jar and secure. Jars will seal quickly. Repeat with remaining jars. When ready to serve, bread will slide out. A properly sealed quick bread will stay fresh for one year.
